To submit a news item for inclusion, please contact Suzanne Christiansen at suzanne@bellpublishing.com or Maddy Barron at maddy@bellpublishing.com.

• Arla Foods Ingredients signs acquisition agreement with the owners of Volac’s Whey Nutrition Business
• Tate & Lyle calls for focus on fibre and fortification
• The International Cheese & Dairy Expo weekly update
• The culture of yogurt
• dsm-firmenich opens applications for flavourist school’s class of 2025

The post Roundup: Ingredients appeared first on Dairy Industries International.

Volac Whey Nutrition’s portfolio includes the Volactive range. Arla Foods Ingredients’ portfolio includes the Lacprodan range of solutions for sports nutrition applications including RTDs, powder shakes and protein bars. With so many more people interested in eating protein with their meals and snacks, the market is set to increase, and between the pair of companies, it promises to be a driving force in the sector going forward, all from Wales.

Meanwhile, in Brazil, Laticínios Porto Alegre, Emmi Group’s Brazilian subsidiary, is to acquire a majority shareholding in the Verde Campo dairy from Coca-Cola in Minas Gerais. states The well established Verde Campo brand will complement Emmi’s position in Brazil through the addition of functional dairy products in line with the steady transformation of its portfolio. The brand, a pioneer in the area of protein, is particularly popular among consumers in the large Brazilian cities, who place a high value on health and functionality. The Verde Campo brand is also highly regarded among nutritionists due to the health benefits of its lactose-free, high-protein and natural formulas. In line with its aim of continual portfolio transformation, Verde Campo will complement Emmi’s position in Brazil with a strong brand and focus on functionality. Verde Campo will continue to operate as an independent company, according to Emmi and its original founding team will hold a 30 per cent stake and a seat on the board of directors.​

Again, functional products are standing firm and making the companies more appealing, as they offer consumers both health and enjoyable products.

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine

The post Whey to go functional appeared first on Dairy Industries International.

The UK-based Volac group specialises in turning whey into ingredients for sports nutrition, with by- products being sold for food and animal nutrition. At its heart is its whey processing facility in Felinfach in Wales.

Arla Foods Ingredients has today signed an agreement to acquire the Whey Nutrition division of Volac’s business through a purchase of the shares in Volac Whey Nutrition Holdings Limited and its subsidiaries, Volac Whey Nutrition Limited and Volac Renewable Energy Limited. Completion of the transaction is expected later this year subject to required regulatory approvals.

The acquisition would play a significant role in Arla Foods Ingredients’ future plans. It envisions the Felinfach site as a global production hub and a cornerstone of an enhanced product offering in the performance, health and food sectors.

For Volac, this represents a logical step in its evolution as a family business and provides the springboard for the optimal development of the Whey Nutrition Business as well as Volac’s remaining Animal Nutrition Business.

Luis Cubel, group vice president and managing director of Arla Foods Ingredients, said: “This brings together two complementary offerings in a growing and increasingly international space for whey products. Volac is a pioneer in the use of whey protein for performance nutrition and has a wealth of expertise as well as an incredibly talented team. It shares our commitment to helping companies worldwide harness the full potential of whey, and we’re hugely excited about the opportunities that lie ahead.”

James Neville, joint owner of Volac, on behalf of the Neville family, said: “Whey processing started at the Felinfach site more than three decades ago, and we couldn’t be prouder of everything that’s been achieved by everyone involved in the business since then. When considering the future of Volac Whey Nutrition and the opportunities that lie ahead for that business, it was crucial for us to choose a partner with the right values and expertise. Arla Foods Ingredients has the ambition and the knowledge to take the business to the next level.”

The global sports nutrition industry has grown at a CAGR of 9% since 2010. By 2028, it is projected to be worth 42.2 billion USD, up from 28.1 billion in 2023.¹Volac Whey Nutrition’s portfolio includes the Volactive^® range. Arla Foods Ingredients’ portfolio includes the Lacprodan^® range of solutions for sports nutrition applications including RTDs, powder shakes and protein bars. ​ ​ ​ 

The post Arla Foods Ingredients signs acquisition agreement with the owners of Volac’s Whey Nutrition Business appeared first on Dairy Industries International.

The post Volac expands with acquisition of Micron Bio Systems appeared first on Dairy Industries International.

This flooring design and installation project – at the company’s Felinfach plant, in Ceredigion, West Wales – saw Kemtile reunite with Whitland Engineering to build a new dryer tower that will increase capacity at this modern dairy production facility.

Using the latest membrane filtration and drying technologies, the plant produces Volac’s high-performance whey protein isolates for the sports and active nutrition markets, lactose for use in a range of food applications and base powders for young animal milk formulas. The site is also powered by a low-emission biomass CHP energy centre, helping to deliver a minimal carbon footprint.

Kemtile’s many previous hygienic flooring specifications for Volac, complete over a number of years, have included the installation of both Kagetec ceramic tiling and resin systems.

For this particular project, Kemtile specified 1576m² Stonhard Stonclad GS over four floors. This high-performance epoxy system cures to an extremely hard, impact-resistant mortar and offers the benefits of abrasion, wear and chemical resistance.

The Stonclad GS epoxy resin was then finished with Stonkote HT4 – a chemically resistant and hardwearing topcoat with a texture 2 surface profile for slip resistance, which makes it particularly suitable for this processing environment. Its addition further improves cleanability and aesthetics as it hardens to an attractive gloss finish and increases resistance to damage from abrasion and chemical spillages.

These specifications were complemented with 834msq of Kagetec GFK – a cost-effective, hygienic tiled floor system with the benefits of quick installation and high mechanical, load-bearing properties, resistant to thermal shock.

Kemtile’s co-polymer screed provided the base for the project and a stainless-steel gulley system and drainage channels – manufactured by from Wiedemann-Technik – were also installed.

Elgan Jones, chief engineer at Volac, said: “As a company, we enjoy a longstanding and successful relationship with Kemtile and we’ve brought them onboard to design and install a number of our flooring systems over the years. We are consistently impressed with the solution and installation they provide.”

Kemtile’s Mark Appleton said: “It’s always good to be asked back to design and install flooring systems for clients who are clearly happy with previous jobs and want to work with us again. It was a very challenging brief as we had restricted access to the multiple floors involved, but we did it with the help of Whitland Engineering. We hope that this is the latest of many more in the future.”

For further information, visit: www.kemtile.co.uk/sectors/dairy.  

The post Volac appoints Kemtile for hygienic flooring solution appeared first on Dairy Industries International.

DV Nutrition is a joint venture between DOC Kaas (part of DMK Group) and Volac and has been producing whey protein and lactose-based ingredients since 2004.

The announcement comes as both partners wish to develop their businesses in different directions. Separation of activities will enable clear and focused strategies for the future to be implemented for both Volac and DMK Group, aimed at delivering the best interests of their respective businesses, stakeholders and shareholders.

DMK has defined clear roles for its business as defined in its “Vision 2030” which positions its business areas for the future. As part of the realignment, the DMK Group will focus on value creation and take a very market-oriented approach. DMK intends to invest in growth areas in the years to come including infrastructure, M&A activity, R&D partnerships, marketing, sales and distribution.

As of January 1st 2020, the DMK Group is expected to acquire all of the shares in the joint venture which will then be located in the business unit ‘Industry’ within the DMK Group. It will continue to operate from the existing site at Hoogeveen in the Netherlands.

As part of the joint venture, Volac was responsible for the sales and marketing of all products manufactured by DV Nutrition. Volac will continue to supply protein products sourced from the DV Nutrition factory to its sport and active nutrition customers for the foreseeable future after which new customer supply arrangements will have been put in place by Volac. The intention is that products manufactured by DV Nutrition will be supplied directly to customers in the future by the DMK Group.

The post DMK Group fully takes over joint venture DV Nutrition appeared first on Dairy Industries International.

Dr John Newbold will join SRUC in August in a key role contributing to the development of dairy teaching, research and consultancy.

A proposed £35 million investment in the Barony campus, near Dumfries, will include state-of-the-art facilities for dairy research.

Over the past 30 years, Dr Newbold has worked in a range of research and development and technical positions in the animal feed industry in the UK, Belgium, Netherlands and USA. During this time, he has collaborated with leading dairy research groups in universities around the world.

He is currently head of the technical team at dairy nutrition company Volac.

He said: “I’m really looking forward to building my understanding of dairy farming in Scotland and engaging with the treasure-trove of expertise at SRUC.

“I really hope that my experience will contribute to the collective effort of taking the industry forward.”

Professor Wayne Powell, chief executive and principal of SRUC, said: “I am delighted to welcome John to our team as SRUC moves towards its vision of becoming a rural enterprise university.

“This is a key role which will contribute to, and grow, key areas of scientific research to enhance our activities in dairy teaching, research and consultancy during this period of exceptional change within the rural economy in Scotland and beyond.”

The post SRUC has appointed its first Professor of Dairy Nutrition appeared first on Dairy Industries International.

“Whey and lactose ingredients will continue to outpace the general food and food ingredients market in terms of volume growth, and the whey and lactose industry will be able to keep up with the growing demand over the forecast period 2018-2022,” says Tage Affertsholt of 3A. This assertion is supported by large investments in whey and lactose processing capacity and technology over the review period as well as increasing utilisation rates of liquid whey as the raw material.

In most developing regions, however, low-end products are still showing significant growth with limited processing into value-added whey ingredients taking place. The major driver of this value-adding trend in Western Europe, Oceania and the US, is growth in the important nutritional application sectors, such as sports nutrition, infant formula, clinical nutrition, and functional foods. Growth of value added protein ingredients is expected to continue towards 2022, according to the Whey Book 2018, which presents a comprehensive analysis of whey and lactose ingredients, covering the market for production, trade, demand, new product launches, major companies, investments, strategic alliances and mergers and acquisitions, as well as an outlook.

EU-28 and the US represent the major producers as well as major markets for whey ingredients. Meanwhile, Asia has become the major market for permeate powder and has surpassed North America in terms of market size for permeate. Asia including China is predicted to be the most dynamic region in terms of demand growth over the forecast period 2018-2022. China continues to remain the dominating importer of whey and lactose ingredients with the EU and the US as the key global suppliers.

“Whey application in foods and beverages will continue to offer great potential driven by the nutrition industry, new technology and a positive consumer perception of whey proteins,” says Affertsholt.

The global market value for whey powder and whey proteins amounted to approx. US$6 billion (€5.3bn) in 2017, down compared to 2016 despite increasing volumes, but with prices significantly lower. At constant 2018 prices, the market value is forecasted to surpass US$7 billion (€6.2bn) by 2022. The global market value for pharmaceutical and conventional lactose along with permeate powder is valued at more than US$2 billion in 2017, and is expected to reach US$2.4 billion in 2022, implying a compounded annual growth rate of 3% over the forecast period at constant prices.

The major players in the whey and lactose ingredient industry are the leading dairy- and cheese companies in the world such as Lactalis, FrieslandCampina, Fonterra, Arla Foods, Saputo, Glanbia, Murray Goulburn, DMK/Wheyco, Leprino, Agropur/Davisco, Sachsenmilch, Savencia/Armor Proteines, Sodiaal/Euroserum and Hilmar. Specialist whey and lactose ingredient companies such as Milk Specialties Global, Meggle, Milei, Volac, Carbery, and Dairygold also play an important role in the global market place. The world’s two largest dairy companies – Nestlé and Danone – are rarely actual producers; however, they are major end-users of whey and lactose ingredients. Many FMCG companies have been expanding their product portfolio to include new product ranges with added protein, a top trend for several years and with whey proteins often as a preferred ingredient for protein fortification in many applications. Additionally, the trend for natural ingredients and clean labels is likewise positive for whey and dairy ingredients. Aligned with this trend is the increasing demand for organic products, and organic whey and lactose ingredients are now also available in the market.

The post Whey and lactose on track for growth appeared first on Dairy Industries International.